Recipe for Asparagus Quiche from Sheet Pan Everything by Ricardo Larrivee




Cookbook review by Tracey Zabar

Who roasts beets on a sheet pan? Or chickpeas? I do, with pomegranate seeds, since I read this book. There are brilliant recipes that combine meat, fish, or tofu with veggies right on the same pan. Next on my list: cauliflower tacos, spiraled hash browned rösti, haddock with garlic cream, and a giant chocolate chip cookie for all to share.



Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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ASPARAGUS QUICHE

1 1/2 cups (225 g) unbleached all-purpose flour
1/4 tsp salt
1/2 cup (115 g) cold unsalted butter, diced
1/2 cup (125 ml) plain yogurt
1/4 cup (60 ml) ice water
8 eggs
1 cup (250 ml) 35% or 15% cream
3/4 lb (340 g) small asparagus, trimmed and blanched

In a food processor, combine the flour and salt. Add the butter and pulse a few times until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a rectangle. 

On a floured work surface, roll the dough into a 15 x 12-inch (38 x 30 cm) rectangle. Line a small 13 x 9-inch (33 x 23 cm) sheet pan with the dough. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 400°F (200°C).

Prick the dough all over with a fork. Cover the dough with a piece of foil and fill with dried peas of pie weights. 

Bake for 20 minutes. Remove the peas and foil. Bake for another 5 minutes or until the crust is golden. Set aside. 

In a bowl, whisk together the eggs and cream. Season with salt and pepper. Pour the egg mixture into the crust. Top with the asparagus. 

Bake for 20 to 25 minutes or until the filling is cooked and the crust is golden. Let rest for 5 minutes before unmolding. 

Cut into long rectangles. Serve as is or with smoked salmon, crème fraîche and dill or with white ham, mustard and chopped chives, if desired. 

PREPARATION 30 minutes
CHILLING 30 minutes
COOKING 45 minutes
SERVINGS 6
FREEZES -

Better than a pie dish, a sheet pan lets you use whole asparagus. Pretty... and delicious! 

 

Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.

A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers

Tracey Zabar's One Sweet Cookie Cookbook is available here.

A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
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